Slow Cooked Lamb Casserole

Slow-cooked low-FODMAP Lamb Casserole
Serves: 8
Prep: 5 minutes
Cook: 6 hours 30 minutes

This hearty, slow-cooked casserole is the perfect family meal for a cold winters day. This one-pot meal is super easy to make and is great when you don't want to stand in front of a hot plate all night!!! Once prepared simply transfer into a slow-cooker, set and forget. Did I mention it freezers well too?


Lamb, diced

1000 g 35.3 oz

2½  Tbsp garlic-infused olive oil

36 g 1.2 oz

5 rashers short-cut bacon, diced

150 g 5.3 oz

1⅓  Tbsp ground coriander

8 g 0.3 oz

1⅓  Tbsp ground cumin

8 g 0.3 oz

1 tsp ground cardamon

2 g 0.1 oz

½ cup red wine

125 g 4.4 oz

½ cup tomato paste

115 g 4.1 oz

1 tin diced tomatoes

400 g 14.1 oz

1 tin canned lentils, drained, rinsed

400 g 14 oz

2 cups Low FODMAP Beef stock

500 g 17.6 oz

3 large carrots, diced

225 g 7.9 oz

Mashed potato, to serve

1000 g 35.3 oz

Parsley, to serve


  1. Heat oil in a large, heavy based pan

  2. Cook lamb in batches until browned, set aside

  3. In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant

  4. Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil

  5. Add cooked lamb, carrot and sauce mixture into a slow cooker

  6. Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened

  7. Serve with mashed potato and garnish with parsley


  • Use lean diced lamb where possible
  • This casserole can be cooked in a large batch and stored in the freezer for a convenient mid-week meal

Nutrition Information (per serve)
Energy 1877 Kj / 449 cal
Protein 37.10g
Carbohydrates 22.40g
Sugar 8.00g
Total Fat 21.50g
Saturated Fat 6.40g
Fibre 4.60g
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